Caribbean Lamb and Peanut Curry with Chilies


2 pounds of lean lamb meat cut into 1 inch cubes
3 tbs of curry powder
1 tsp of dried oregano
2 hot chilies chopped (you can eliminate if you don't like spicy)
1 large onion minced
1 large carrot peeled and cut into 1 inch pieces
1 red pepper chopped into 1 inch pieces
4 cloves of garlic
1 pound of sweet potatoes cut into 1 inch pieces
14 oz can of peeled Roma tomatoes with juice chopped
2 bay leaves
4 tbs of crunchy peanut butter
1 tbs lemon juice
1 can of coconut milk
1 cup of frozen peas
Lamb or mutton is a staple in the Caribbean. When prepared with flavors imported from east India the tastes are incredibly savory and sweet and spicy. This recipe is designed to be made in a crock pot and when finished the Lamb will be wonderfully tender.


  • Combine all ingredients in the crock pot except the peanut butter, lemon juice coconut milk and peas and mix gently.
  • Cook on high for 6 hours or on low for 8. (follow the directions that come with your crock pot)
  • During the last 3o minutes of cooking mix the peanut butter, lemon juice and coconut milk and mix well.
  • Add the peanut butter mixture along with the peas and cook for another 30 minutes.





15 min


6 min


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